tuesday treats

tuxedo oreo balls for an Oscars viewing party

A little fact about me: I love to post cute pictures of my baked goods on Instagram {follow me!}. A few of my recent goodies have elicited recipe post requests, so, here you go! These are both super easy, slightly decandent and can be made with only a few ingredients - enjoy.

Oreo Balls {recipe from How Sweet It Is}
makes roughly 35-40 balls

one package of Oreo cookies
one 8 ounce block of cream cheese
two standard-sized bags of chocolate chips {white, milk, dark - whatever you like!}
- sprinkles, more chocolate, candies, etc. for decorating

In a food processor, chop Oreos until they are sand-sized crumbs. Dump in cream cheese and pulse until a firm ball of dough is formed. Make 1-2 inch balls and place them on a cookie sheet; freeze for ~one hour or until firm.*  Melt one bag of chocolate in a double boiler or {carefully} in the microwave. Dip the balls into the melted chocolate, tap off the excess, and place back on the cookie sheet.**  Melt the second bag of chocolate as needed and continue until all the Oreo balls are coated. Decorate as you'd like, and then stick back in the freezer until chocolate is set. 

If you want to use sticks like I did above, melt just a little bit of your chocolate and dip the ends of the sticks. Carefully push them into the frozen Oreo balls, and place back in the freezer until chocolate is firm. These sticks make dipping much easier.

** If you're using white chocolate, work quickly! It hardens up pretty fast.

Birthday Cake Batter Popcorn {recipe from Eat Live Run via Tasty Kitchen}
makes one large bowl

six cups of popped popcorn {about one regular-sized bag of microwave corn}
one and a half cups of white chocolate
one quarter cup of vegetable shortening
one and a half cups of yellow cake boxed mix
- sprinks!

Pop your popcorn {I used a version with very little butter and salt} in the microwave, being very careful not to burn it. Place it in a large bowl and remove any unpopped kernels. In another microwave-safe bowl, carefully melt your chocolate in increments of 30 seconds. Once melted completely, mix in the shortening until fully combined. Mix in the cake mix, and dump the mixture onto the popcorn. Using two spoons, gently toss the popcorn until coated well {you're not going to get every kernel!}. Place onto a large cookie sheet in an even layer and add the sprinkles. Let set in the fridge. This recipe is very easily doubled! {or tripled...or quadrupled...}

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